Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.
Other books in the series include:
- Workplace Safety
- Human Resources
- Kitchen Management
- Meat Cutting and Processing
- Food Safety, Sanitation, and Personal Hygiene
- Baking Ingredients, Nutrition and Labelling
- Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions. The text was authored by the BC Cook Articulation Committee and go2HR and is released with a CC-BY open license.
Authors: The BC Cook Articulation Committee and go2HR. This book is now available in the BC Open Textbook collection.